The Blue Ribbon Country Cookbook

Introduction

America is a unique political and social amalgamation of people and cultures from around the world. Our food is a rich reflection of this diversity interwoven with the copious bounty of our magnificent, fruitful land. American food rightfully can be counted as one of the grand cuisines of the world.

The first edition of The Blue Ribbon Country Cookbook presented Midwest food—deriving from the twelve-state stretch of our nation’s land that harbors some of the most fertile, productive soil on the planet—as uniquely supreme and the genesis of a blue ribbon, American cooking style. The recipes contained in this new edition of the cookbook remain predominantly of the Midwest American persuasion—a distillation of this nation’s bountiful land and opulent ethnicity, and at the heart of the American food and cooking style.

The Blue Ribbon Country Cookbook was written to be much used in everyday cookery. It is a practical book containing recipes for foods that Americans love to eat—everything from boiling potatoes to preparing standing rib roast and baking pineapple upside-down cake. I call it the real world.

The recipes call for familiar ingredients, and the procedures are written clearly and in detail. Featured are more than 100 explicitly written techniques, ranging from how to make flaky piecrust to the basics of yeast-bread baking to directions for making dried and fresh bread crumbs. One can learn to cook from The Blue Ribbon Country Cookbook, and experienced cooks will welcome the easy-to-follow, dependable recipes for a broad range of traditional and contemporary American foods.

It is hoped that you find The Blue Ribbon Country Cookbook to be one of your kitchen standbys on which you rely for wonderful American food recipes.

Happy blue ribbon cooking!

Special Information

Notes About Recipe Ingredients

HIGH-QUALITY PRODUCTS. Prepared foods are only as good as the products that go into them. The whole equals the sum of its parts. Select fresh, high-quality foods to bring into your kitchen. Neither the combining of inferior products with other foods nor the cooking process will disguise poor-quality products.

EGGS. Recipes are based on the use of extra-large eggs unless otherwise specified. For best results with the recipes herein, extra-large eggs should be used unless otherwise specified; however, if extra-large eggs are not available, large eggs may be substituted in most recipes. A few recipes, in which the volume of eggs is critical, specify the number of large eggs that may be used in substitution for extra-large eggs.

BUTTER. Use lightly salted butter unless otherwise specified.

SUBSTITUTION OF MARGARINE FOR BUTTER. Margarine may be substituted for butter in most recipes; however, in my opinion, the flavor of the end product will be adversely affected in most cases. For example, cakes and cookies made with butter have a deep, rich taste, which is missing when margarine is substituted in the same recipes.

MILK. In general, when whole milk is specified in a recipe, fat-free (skim) milk or lowfat (1% or 2%) milk should not be substituted. While fat-free (skim) milk is a good-tasting, nonfat, healthful product for drinking, the use of whole milk in baked goods and for most cooking results in finer end products. Try to select ways other than eliminating whole milk from cooking to reduce fat in the family diet.

PURE VANILLA EXTRACT. Use of pure vanilla extract is specified in the recipes. Imitation vanilla results in inferior flavor.

BAKING POWDER. Remember to watch the expiration date on the container and discard after that date.

WINE AND ALCOHOLIC LIQUOR. Use good wine and alcoholic liquor for cooking. Poor-quality wine and spirits produce second-class flavor in finished dishes.

GROUND BEEF. Lean ground beef is called for in these recipes. The ground beef should be 97% lean, pure ground beef containing no fillers, such as carrageenin or oat bran, and no additives, such as salt or hydrolyzed vegetable protein.

MUSHROOMS. Unless otherwise designated, mushrooms specified as an ingredient refers to the common, cultivated white mushrooms (Agaricus bisporus) generally available in most supermarkets. Cultivated white mushrooms are sometimes called button mushrooms, generally referring to small white mushrooms.

HAZELNUTS. Hazelnuts are also known as filberts.

COMMERCIAL CAN SIZES. The sizes of commercial cans of food often change (generally becoming smaller). In many cases, using a can of food which varies slightly in size from that specified in a recipe will not affect the outcome of the prepared food. The cook will have to make this determination. If there is a significant variation in can size from the recipe specification, it may necessitate using a portion of food from a second can or reducing the amount of food used from a single, larger can.

FLOUR STORAGE. For convenient use, all-purpose flour may be stored in an airtight canister placed in a dry, cool place on the kitchen counter. Surplus all-purpose flour may be stored in a dry place at cool, room temperature. For storage, place the paper package of remaining flour in a zipper-seal plastic bag. Flour stored at room temperature should be used within 6 months.

Wheat germ and flour containing part germ, such as whole wheat flour, should be stored in the refrigerator or freezer to prevent rancidity caused by oil in the germ. For refrigeration or freezing, wheat germ and small quantities of flour may be placed in glass jars with tight lids; larger quantities of flour may be left in their original paper packages and sealed tightly in zipper-seal plastic bags.

Refrigerated or frozen wheat germ and flour should be brought to room temperature before being used in a baked product.

Glossary

N.=NOUN, V.=VERB, ADJ.=ADJECTIVE

ALMOND PASTE: N. Blanched almonds blended to an oily consistency, then mixed with a sugar and water syrup that has been cooked to 240°F and then kneaded.

AMANDINE: ADJ. Prepared or garnished with almonds.

AMARETTO: N. An almond-flavored liqueur, although apricot pits are often used to flavor it rather than almonds. Amaretto di Saronno, the original Amaretto, comes from Saronno, Italy.

APPLEJACK: N. Apple brandy.

ARROWROOT: N. The starch from the root of a tropical plant used to thicken glazes and sauces. Flavorless and colorless, it produces exceptionally clear, smooth glazes and sauces. Ideal for use in mixtures which should not boil because, unlike cornstarch and flour, it requires no cooking and reaches its maximum capability as a thickener at a temperature below the boiling point.

ASPIC: N. Jellied meat, poultry, fish, or vegetable broth used to mold or coat foods—usually meat, poultry, fish, or vegetables. Unflavored aspic is gelatinized water.

BAKE: V. To cook a food product, covered or uncovered, in an oven.

BARBECUE: V. (1) To cook, primarily, meats, poultry, fish, shellfish, or wild game by indirect heat in an outdoor smoker or grill. (2) To cook, primarily, meats, poultry, fish, shellfish, or wild game indoors, using barbecue sauce.

BARBECUE SAUCE: N. A highly seasoned, traditionally tomato-based sauce containing vinegar and/ or wine and a sweetener; generally used on foods grilled or smoked outdoors, but may also be used on foods prepared indoors.

BASTE: V. To spoon or brush a liquid or sauce over a food while it is cooking for one or more of the following purposes: (1) to keep the food moist, (2) to help cook the top surface of the food, or (3) to add flavor. The liquid or sauce may or may not be from the pan or other container in which the food is cooking. A bulb baster is an efficient utensil for drawing liquid from around cooking food and expelling it over the food to baste.

BATTER: N. A thick but pourable raw mixture of ingredients, usually including flour.

BEAT: V. To rapidly move a single food or a mixture of foods for the purpose of smoothing, blending or combining, and/or incorporating air, using (1) an electric mixer, (2) a hand-operated rotary beater (sometimes referred to as an eggbeater), or (3) a spoon, fork, or whisk by repeatedly lifting the food(s) in a circular motion from the bottom to the top of the bowl or sauce dish.

BLANCH: V. To dip briefly in boiling water, generally for the purpose of loosening the skin of a food for peeling or for the purpose of cooking briefly (see To Blanch, page 29).

BLEND: V. To mix two or more ingredients together until the separate ingredients are indistinguishable.

BOIL: V. (1) To heat a liquid until it reaches a temperature at which large vapor bubbles form rapidly, rise and burst below the surface of the liquid, and leave the liquid, agitating the surface. At sea level, water boils at 212°F. Due to less atmospheric pressure in higher altitudes, the boiling point of water decreases as the altitude above sea level increases. To a lesser extent, weather conditions are another factor which causes fluctuations in the temperature at which water boils (see Boiling Point of Water at Various Altitudes, page 9). (2) To cook food in a boiling liquid.

BOUQUET GARNI: N. A small bunch of flavorful herbs—usually assorted and preferably fresh—tied together, added to foods (such as soups, stews, and sauces) during cooking, and removed before serving. A bouquet garni traditionally consists of parsley, thyme, and a bay leaf; however, any single herb or combination of herbs may be used. The herbs may be tied in a cheesecloth bag, if desired. Dried herbs may also be placed in a cheesecloth bag and used in substitution for fresh herbs. (See To Make a Fresh Bouquet Garni, page 26.)

BRAISE: V. To cook a food in a small amount of liquid at a low simmer in a covered skillet or pan.

BRANDY: N. An alcoholic liquor distilled from wine.

BREAD: V. To coat food with ground, dry bread or a ground, dry, breadlike product, such as cracker crumbs, cornmeal, or cornflake crumbs, in preparation for cooking. Often, the food to be breaded is first dipped in beaten egg and/or milk, or some other liquid, to help achieve adherence of the crumbs.

BRINE: N. A strong salt and water solution used in pickling, curing, and fermenting food for the purpose of preserving it and/or imparting flavor.

BROIL: V. To cook food by direct exposure beneath a dry heat source.

BROTH: N. The strained liquid produced by the long, slow simmering of meat, poultry, fish, bones, and vegetables—alone or in combination. Used in making sauces, soups, and other dishes. Usually clarified when served as a thin soup. Also known as stock.

BROWN: V. As a first step in cooking a food (often meat), to cook it quickly on all sides in a small amount of fat over medium to high heat until a golden to deep-brown color for the purpose of sealing in the juices and enhancing the flavor and color of the finished, cooked food.

BUN: N. A round and rather flat plain or sweet yeast roll.

BUTTERFLY: V. To split—usually meat or shrimp —nearly in two and lay open, making the product resemble a butterfly. The butterflied product may be cooked open or may be stuffed, with the butterfly wings encasing the stuffing.

CANAPÉ: N. A small, attractively cut piece of bread (untoasted or toasted) or a small cracker topped with a tasty spread or other food and often an eye-appealing decoration or garnish; served as an hors d’oeuvre. Canapé is a French word meaning couch.

CANDIED: ADJ. (1) Fruit—especially the peel—or ginger which has been cooked in a syrup until tender and translucent and then drained. Candied foods are used in cooking, or some are eaten alone as a candylike product, such as candied orange peel. (2) Sweet potatoes or other foods cooked in a syrup or with a sweet glaze.

CAPERS: N. Flower buds of the caper plant, a Mediterranean shrub, which are pickled and used in cooking for flavoring or garnish.

CASSEROLE: N. (1) A container, usually glass, in which food is baked and served. It generally has built-in handles and a lid. (2) The dish baked and served in a casserole.

CAVIAR: N. The roe (eggs) of large fish. True caviar—and the finest—is the black roe of the beluga sturgeon, which is imported from Russia and Iran. Red caviar is the roe of salmon. Yellow caviar is also marketed.

CELERY HEARTS: N. The small, tender, pale green to nearly white celery stalks (and leaves) at the very center of a bunch of celery.

CHOP: V. To cut into small, usually irregular, pieces, using a knife or other sharp implement.

CHUTNEY: N. A highly spiced, thick relish of Indian origin, containing fruits, spices (usually including ginger), vinegar, sugar (often brown sugar), often raisins, and often onions and/or garlic; used primarily as a condiment (see definition), especially with curry dishes, but also used as an ingredient in other dishes.

CLARIFIED BUTTER: N. The clear, yellow liquid which rises to the top of slowly melted butter, separated from the milk solids which settle on the bottom of the pan. The fat floating on top of the clarified butter is skimmed off, and, using a baster, the clarified butter is drawn off, leaving the milk solids on the pan bottom.

COBBLER: N. A baked fruit dessert covered with a biscuitlike crust.

CODDLE: V. To cook food (usually unshelled eggs) in liquid at just below the boiling point.

COGNAC: N. A brandy (see definition) produced in the Cognac region of France.

COMBINE: V. To mix two or more ingredients or combination of ingredients together until the separate and/or combination ingredients are evenly distributed but still distinguishable, as in adding nuts to cake batter.

CONDIMENT: N. A sauce, relish, or seasoning placed on or beside food, usually at the table, to enhance flavor.

CONSERVE: N. A sweet spread similar to jam, with the same consistency. Conserves generally—but not always—contain two or more fruits, one of which is usually a citrus fruit. They contain nuts and/or raisins and/or coconut. In their purest form, conserves contain both nuts and raisins. They are favored for meat and poultry accompaniments; however, they also may be used as spreads on bread products.

CORE: V. To remove the central, often inedible, part of some fruits such as apples.

COURT BOUILLON: N. A well-seasoned liquid, usually consisting of water, wine and/or vinegar, vegetables, and seasoning, in which fish or shellfish is poached.

CREAM: V. To beat, usually using an electric mixer on high speed, a fat (generally butter, margarine, or shortening) until smooth, fluffy, and completely blended if creamed with another product such as sugar.

CRÈME DE CASSIS: N. A black currant-flavored liqueur.

CROQUETTE: N. A mixture of ground or minced foods, usually meat, fish, and/or vegetables, molded into a cone shape, coated with beaten egg and crumbs, and deep-fat fried or baked.

CROUTONS: N. Small cubes of toasted bread, seasoned or unseasoned, used as an ingredient or garnish in salads and other dishes.

CRUDITÉS: N. Raw vegetables cut into small strips or pieces and served, usually with a dip, as an hors d’oeuvre or first-course appetizer.

CUBE: V. To cut food into chunks with 6 equal square sides greater than ¼ inch square.

CURRANTS: N. (1) Any of several varieties of a tiny, acid berry which grows on shrubs of the genus Ribes. There are red, black, and white currants, red currants being the most common. Gooseberries are related to currants. (2) Dried Black Corinth grapes, called Zante currants (unrelated to the fruit in the first definition).

CURRY POWDER: N. Various blends of several ground, pungent spices and herbs. Originated in India.

CUT IN: V. To cut solid fat, such as butter or lard, into particles and/or small pieces while simultaneously mixing it with a dry ingredient, usually flour or a flour mixture, using a wire pastry blender or two knives.

DASH: N. Less than ⅛ teaspoon.

DEEP-FAT FRY: V. To cook a food by immersing in hot fat. Also known as French fry.

DEGLAZE: V. To release food particles stuck to the bottom of a pan in which food has been cooked by adding liquid to the pan, placing it over low heat, and scraping the bottom with a spoon or spatula.

DEVILED: ADJ. Seasoned highly with spices and/ or condiments such as mustard.

DICE: V. To cut food into small pieces with 6 equal sides ¼ inch square or less.

DOLLOP: N. A spoonful of soft food, such as whipped cream, usually informally placed on the top of another food.

DOUGH: N. A very thick, unpourable raw mixture of ingredients, usually including flour, which is stiff enough to be kneaded or shaped.

DREDGE: V. To coat a solid food with a fine, dry ingredient, such as flour, or a mixture of dry ingredients, by pulling the food across the ingredient or mixture or by sprinkling the ingredient or mixture over the food.

DRESS: V. To eviscerate and otherwise prepare an animal, fowl, or fish for cooking after killing.

DRIPPINGS: N. Juices and fat which run off meats and fowl during cooking.

DUMPLING: N. (1) A bread product that is a portion of batter dropped (dumped) onto boiling liquid, such as soup, stew, or water, and cooked, covered, by low-boiling/steaming (see Dumplings, page 382). (2) A formed ball of dough that may include various foods, such as chopped, riced, or ground vegetables and/or meats, dropped into boiling liquid, such as broth or water, to cook; for example, Potato Dumplings (page 281), matzoh balls, and liver dumplings. (3) A vegetable, fruit, meat, fish, or shellfish dipped in batter and deep-fat fried; for example, tempura and some fritters (not the Corn Fritters or Apple Fritters on page 390 of this cookbook, which are fried in a small amount of oil in a skillet). (4) A whole fruit or large pieces of fruit wrapped in pastry and baked usually in a syrup; for example, Apple Dumplings (page 575). (5) Food encased in pasta or other dough and cooked in boiling liquid or deep-fat fried; for example, ravioli and egg rolls.

DUTCH OVEN: N. A heavy—often aluminum—round pot with small side handles and a tight-fitting, domed lid, both usually made of the same metal as the pot; sometimes equipped with a rack. Commonly 4- or 6-quart capacity. Generally used for browning, braising, and roasting.

FILLET: N. A strip, piece, or slice of boneless meat or fish, especially the tenderloin of beef, and the strip or piece of flesh from either side of a fish.

FILLET: V. To cut fillets.

FILET MIGNON: N. A thick steak cut from the small end of a tenderloin of beef.

FLUTED: ADJ. In the shape of a continuous series of scallops or rounded grooves.

FOLD: V. To move a utensil, usually a spoon, briefly and carefully through a mixture in a vertical circular motion (down the back of the bowl, across the bottom, up, and over) to blend or combine an ingredient(s) with the mixture while (1) retaining the air in both the new ingredient(s) and the mixture and (2) incorporating new air.

FOWL: N. Any bird, domestic or wild.

FRITTER: N. A small amount of batter, usually containing a vegetable, fruit, or meat, which is deep-fat fried or sautéed.

FRY: V. To cook a food in fat in a skillet, pan, or griddle over heat. (See definitions for Deep-Fat Fry and Sauté.)

GIBLETS: N. The liver, heart, and gizzard of poultry.

GLAZE: N. (1) A thin, translucent, sweet, soft-gel coating usually brushed on or drizzled over fruit fillings in pies, tarts, and desserts to give a smooth sheen and add flavor. (2) A thin, translucent mixture used to coat foods before serving to give a glossy appearance and add flavor. (3) A very thin frosting (usually powdered sugar frosting) used to coat certain doughnuts and ice certain cakes and breads. (4) Concentrated meat stock.

GLAZE: V. To apply glaze.

GLUTEN: N. The viscous (or thick) and elastic proteins, particularly in wheat flour, which, when mixed with liquid and manipulated (stirred/kneaded), develop into strands. These help retain, in doughs and batters, gas bubbles created by leavening agents such as yeast, baking powder, and steam. This allows doughs and batters to rise, resulting in light baked products.

GRAND MARNIER: N. A French orange-flavored liqueur with a cognac brandy base (see definition for Cognac).

GRATE: V. To break down a semi-hard product to a texture resembling finely rolled cracker crumbs, usually by rubbing the product against a sharp, densely pronged, metal kitchen tool made for this purpose, or by processing it in a food processor or blender.

GRAVY SKIMMER: N. A spouted liquid measuring cup designed for separating and pouring off the drippings from the fat in meat pan juices.

GREEN ONION: N. A young onion pulled before the bulb has enlarged. Also known as a scallion.

GRILL: V. To cook food by direct exposure over direct heat, as in cooking food on a grate directly over charcoal in an outdoor grill.

GRIND: V. To reduce food to small fragments or powder with the use of a grinder or other kitchen implement or tool.

HERBS: N. The fresh or dried green leaves of certain plants used for flavoring foods.

HORS D’OEUVRES: N. Small, attractive savories served as appetizers, usually with cocktails, before a meal and before proceeding to the table.

HULL: V. (1) To remove the green, leafy sepals at the stem end of a fruit, plus the pith (the central strand of tissue) of strawberries. (2) To remove the outer covering of a fruit or seed.

INTERMEZZO: N. A minor course in a meal, usually consisting of a small serving of sorbet or sherbet, served between principal courses for the purpose of cleansing the palate.

JULIENNE: V. To cut into very narrow, square or rectangular matchstick-like strips, usually not exceeding ¼ inch wide by 2 to 2½ inches long.

KAHLÚA: N. A brand of coffee-flavored liqueur (see definition) produced in Mexico.

KIRSCHWASSER: N. Cherry brandy. A German word meaning cherry water. It is pronounced keersh-vahser.

KNEAD: V. To manipulate dough—for the purposes of gaining cohesiveness and developing the gluten—by placing it on a lightly floured surface, folding the dough in half toward you, pushing the dough with the heels of your hands, turning it one-quarter, and repeating this procedure for a specific time or until the dough is smooth and elastic. (See Kneading Dough, page 348.)

LARD: N. A soft, solid fat rendered from the fatty tissue of pork. Leaf lard, from leaf fat around the kidneys, is the finest lard.

LEAVENING AGENT: N. A gas—air, steam, or carbon dioxide—which is incorporated into, or forms in, a batter or dough, causing it to rise, increase in volume, and become light and porous during preparation and cooking. Baking soda (sodium bicarbonate), baking powder, and yeast are products used in cooking which, when activated, produce carbon dioxide by a chemical or biological reaction. (See Leavening, page 18.)

LIQUEUR: N. A sweetened, alcoholic liquor, such as brandy, flavored with fruit, nuts, spices, herbs, or seeds. The best liqueurs usually are made with a cognac (see definition) base.

LIQUOR: N. (1) A distilled alcoholic beverage, usually whiskey, vodka, gin, rum, and brandy. (2) A natural (as in oysters) or other concentrated liquid surrounding food.

LUKEWARM: ADJ. Approximately 97 to 100°F. (body temperature); tepid.

LYONNAISE: ADJ. Prepared with onions, as in lyonnaise potatoes.

MACAROON: N. A cookie made principally of egg whites, sugar, coconut or almond paste, and flavoring.

MARINADE: N. A liquid consisting of one or more ingredients, usually with seasonings, in which a food, usually meat, fowl, or fish, is immersed for a period of time prior to cooking for the purpose of imparting flavor and/or tenderizing.

MARINATE: V. To let food stand in a marinade.

MARZIPAN: N. A candy made with sweetened almond paste, which is often colored and molded into miniature fruits and vegetables, animals, flowers, and other forms.

MERINGUE: N. A mixture of stiffly beaten egg whites and sugar which is (1) piled high on top of pies or other desserts and baked until golden (a soft product), or (2) used to make pie or other dessert shells (a hard product).

MINCE: V. To chop into tiny pieces.

MOCHA: ADJ. Flavored with coffee, often in combination with chocolate.

MOUSSE: N. A light, airy, molded dish, usually a dessert or an appetizer, made with gelatin and/or egg whites, and often whipped cream. Dessert mousses are usually smooth in texture; solid ingredients in appetizer mousses are usually ground, minced, or chopped.

NONPAREILS: N. Tiny sugar pellets, in various colors, used to decorate cookies, cakes, doughnuts, candies, and other sweet foods.

PARBOIL: V. To partially cook in boiling water, preliminary to additional cooking by a different method.

PARE: V. To cut the skin or outer layer off a tight-skinned product, such as a potato. (In contrast to peel—see definition.)

PARFAIT: N. A dessert made by layering variously flavored ice creams and/or sherbets, fruit sauces, syrups, and whipped cream in a special, tall, narrow, short-stemmed parfait glass. Eaten with an iced-tea spoon.

PÂTÉ: N. (1) Ground or diced meat, fish, or fowl, usually highly seasoned and sometimes with added ingredients, which is packed into a loaf pan and baked. May have an aspic and/or pastry covering. Served cold, thinly sliced, and usually as a first course. (2) A spread made of seasoned, finely ground or pureed meat, fish, or fowl.

PECTIN: N. Water-soluble substances found in the cell walls and intercellular layers of fruits. Combined with sugar and acid in correct proportions, pectin forms a gel which is the basis for jellied sweet spreads such as jelly and jam. Commercially packaged powdered or liquid fruit pectin is often used in making these jellied products.

PEEL: N. The skin or outer layer of a loose-skinned product such as a banana or a blanched tomato (see definition for Blanch), which can be stripped off with little or no cutting.

PEEL: V. To strip the skin or outer layer off a loose-skinned product, such as a banana, with little or no cutting. (In contrast to pare—see definition.)

PETIT FOUR: N. A fancy, dainty sweet consisting of a very small, usually square, piece of cake covered with icing glaze and usually decorated with a piped flower or other piped decoration. The cake may be layered with a filling(s).

PHYLLO: N. Also known as filo. A paper-thin pastry dough which is usually layered when used in making desserts and other dishes, producing a flaky pastry when baked. Usually available, frozen, in supermarkets. Phyllo is from the Greek word meaning leaf.

PICKLE: N. A food prepared in a seasoned vinegar mixture or a brine solution to preserve it and/or impart flavor.

PILAF: N. Seasoned rice, often browned, with added meat, poultry, shellfish, and/or vegetables.

PINFEATHER: N. An undeveloped, new feather just coming through the skin of a fowl.

PIT: N. The centralized seed of certain one-seeded fruits. Also known as a stone.

PIT: V. To remove the pit (also known as the stone) from certain one-seeded fruits.

POACH: V. To cook in liquid at a simmer. A cooking method used especially when care is to be taken to retain the shape of the food product.

POULTRY: N. Domestic birds raised for eggs and/or meat.

PUFF PASTRY: N. A light, flaky, high-rising pastry made of many thin, alternating layers of flour dough and butter. Usually available, frozen, in supermarkets.

PUREE: V. To whip, press, or mash a solid or semisolid food to a smooth, thick consistency, but not liquefied. A blender, food processor, food mill, or sieve is often used to puree a food.

REDUCE: V. To boil or simmer a liquid or thin mixture, uncovered, for the purpose of condensing it by evaporation.

RELISH: N. (1) A chopped vegetable(s) and/or fruit(s) cooked in vinegar and seasonings; eaten as a complement to other food. (2) Raw vegetables, olives, and other such food, commonly finger-type, served as an hors d’oeuvre or an appetizer at the table.

RIND: N. A usually tough outer layer; for example, the peel of a fruit.

ROAST: V. To cook, uncovered, by dry heat in an oven or on an outdoor grill using indirect heat. Also, to cook food products in hot coals or ashes.

ROASTER: N. Similar to a Dutch oven (see definition) except oval shaped and usually larger; 8-quart capacity is common for a large roaster.

ROLLING BOIL: N. A full, rapid boil, when water-vapor bubbles continuously and rapidly burst below the surface of the liquid, causing extreme agitation over the entire surface as they leave the liquid. A full rolling boil cannot be stirred down.

ROULADE: N. A thin piece of meat or other food that is rolled around vegetables or another filling; usually browned and then baked or braised.

RUB: N. A dry mixture of ground spices, herbs, and other seasonings that is rubbed on the surface primarily of meats, poultry, fish, and wild game before barbecuing, grilling, or roasting for the purpose of enhancing flavor.

SALT PORK: N. Exceptionally fat pork which has been cured in salt; generally used in foods to add flavor.

SAUTÉ: V. To cook in a small amount of fat in a skillet over heat.

SCALD: V. (1) To heat liquid to just under the boiling point. Milk reaches the scalding point when tiny bubbles appear at the edge of the pan. (2) To dip a food briefly in boiling water. Also known as blanch (see definition).

SCALLION: N. Same as a green onion (see definition).

SCALLOP: N. Any of a number of bivalve mollusks of the family Pectinidae. In the United States, the large adductor muscle which closes the valves is the part eaten. The most commonly eaten species are the large sea scallop (Placopecten magellanicus) and the tiny bay scallop (Aequipecten irradians), although other species are available in various regions of the United States.

SCALLOP: V. To bake a food or a combination of foods in a sauce or liquid, usually with a crumb topping.

SCORE: V. To cut shallow slits, often in a diamond pattern, in the surface of meats or other foods, to prevent surface fat from curling during cooking, to tenderize, to mark for later cutting, or for decorative purposes.

SHERBET: N. Sorbet (see definition) that contains milk or cream.

SHRED: V. To cut a semi-hard food into tiny or small strips, usually by rubbing it against a sharp, perforated metal kitchen tool made for this purpose, or by cutting it very thinly with a knife.

SHUCK: V. (1) To remove the husks from some foods such as corn. (2) To remove the shells from mollusks, such as oysters.

SIFT: V. To put one or more dry ingredients, such as flour, baking powder, and baking soda, through a wire-mesh sifter or sieve for the purpose of removing any lumps and/or mixing the ingredients and/or incorporating air.

SIMMER: N. When liquid reaches a temperature just below the boiling point, at which time small water-vapor bubbles, which form principally on the bottom of the pan, slowly rise to the surface and break.

SMOKING: V. To cook primarily meats, poultry, fish, shellfish, and wild game by indirect heat in an outdoor smoker or covered grill using hardwood of choice to infuse a smoked flavor. In noncommercial smoking, hardwood is used to produce the desired smoke flavor while charcoal (see Charcoal, 204) generally is used to provide the heat source.

SORBET: N. An ice usually made with fruit juice and/or pureed or very finely chopped fruit pulp, and a sugar and water syrup. Egg white or gelatin may also be ingredients.

SOUFFLÉ: N. A very light, airy, high-rising, baked dessert or savory usually made with a sauce or mixture containing egg yolks, beaten egg whites, and sometimes pureed or ground food. Special round, straight-sided dishes are generally used for baking soufflés. Soufflés must be served immediately after removal from the oven, before they lose their height and puffiness due to the escape of air.

SPICES: N. The pungently flavored roots, stems, bark, seeds, buds, or fruit of certain plants and trees used for seasoning foods.

STEAM: V. (1) To cook food in steam by placing it in a perforated, metal container suspended over boiling or simmering water in a covered pan. (2) To cook food in an airtight container lowered into low-simmering water, as in steamed puddings.

STIR: V. To move a utensil, usually a spoon, through a liquid or a pliable mixture, principally in a circular motion around a bowl or pan, for the purpose of mixing ingredients or preventing a mixture from sticking to the bottom of a pan during cooking.

STIR-FRY: V. To cook, in a wok (see definition) or skillet, bite-sized slices or pieces of meat and/or vegetables in a small amount of oil over medium-high to high heat, stirring and turning constantly. The vegetables are cooked until just tender but still crisp.

STOCK: N. Same as broth (see definition).

TAPIOCA: N. A starch from the root of the tropical cassava plant. Available in granular form (quick-cooking tapioca) and two sizes of small, round pellets (small pearl and large pearl tapioca). Most commonly used to make tapioca pudding and as a thickener in fruit pies and other fruit desserts. Also available in flour form.

TEPID: ADJ. Moderately warm; lukewarm (see definition).

TOAST: V. To brown a food by exposure to dry heat.

TRIPLE SEC: N. An orange-flavored liqueur (see definition).

TRUSS: V. To bind the legs and wings of a fowl close to the carcass, and to bind the carcass cavities, usually with poultry skewers and/or cotton string, in preparation for cooking.

VINAIGRETTE: N. A salad dressing (or sauce) made of oil and vinegar. Seasonings and other additions may be used. Variations on vinaigrette substitute lemon juice or wine for the vinegar. (See headnotes for Vinaigrette Dressings and Basic Vinaigrette Dressing, page 129.)

VINEGAR: N. An acetic and other acid solution produced by fermentation. Four common types of vinegar are cider, distilled white, wine, and malt. Herb, fruit, nut, and other flavored vinegars usually are made by flavoring wine vinegars.

WHIP: V. To beat (see definition) very rapidly and vigorously for the purpose of incorporating air and increasing volume, as in whipped cream.

WINE: N. The fermented juice of grapes. Also, the fermented juice of other fruits or other plant products.

WOK: N. A bowl-shaped, Asian cooking utensil used like a skillet; especially good for stir-frying (see definition for Stir-Fry).

ZEST: N. Very small, thin curls or pieces of the colored, outer part of the peel of citrus fruits; used for flavoring or decoration.

Boiling Point of Water at Various Altitudes

As altitude increases, atmospheric pressure decreases due to a thinner blanket of air. As the atmospheric pressure decreases, causing less weight of air on the surface of water, the boiling point of water also decreases. At sea level, water boils at 212°F. The following chart shows the boiling point of water at higher altitudes.

To find out the altitude of the location in which you live, call the local Extension Service office serving your county or your local district conservationist with the U.S. Department of Agriculture, Natural Resources Conservation Service.

Weather conditions also affect the boiling point of water, but to a far less extent than altitude. At a given altitude, high barometric pressure causes water to boil at a somewhat higher temperature and low barometric pressure causes water to boil at a somewhat lower temperature. Therefore, when recipes call for cooking foods to a specific number of degrees above the boiling point of water, it is a good idea to check the boiling point of water with a candy thermometer just before making these products.

Food Safety

There is greater prevalence of foodborne illness than most people realize. It is estimated that 33 million cases of food poisoning occur in the United States each year. It is further estimated that 85 percent of these cases could have been avoided if consumers had followed safe food storage, handling, and cooking practices.

Food poisoning, caused by harmful bacteria, parasites, and viruses, normally produces intestinal flu-like symptoms which last a few hours to several days. However, in the case of botulism, or when foodborne illness strikes infants and young people, pregnant women, elderly people, ill persons, or people with weakened immune systems, it can be serious or sometimes fatal.

You are usually unaware that harmful bacteria are present. They are microscopic in size, and you normally can’t taste, smell, or see them. Of course, when food has an unusual odor or appearance, it should be discarded immediately, untasted. Most moldy food should be discarded. The poisons that molds can form are found under the surface of food. Hard cheeses, salamis, and firm fruits and vegetables can sometimes be safely saved if a large section of the food around and under the mold is cut away.

Safe storage, sanitation, and proper cooking are critical factors in food safety. Below are general food safety guidelines, as well as particular food safety procedures for packed lunches, picnics, and microwave ovens. Food safety guidelines for several specific foods are found in other sections of The Blue Ribbon Country Cookbook, as follows:

Meat Safety, page 134

Meat Safety for Outdoor Cooking, page 204

Poultry and Stuffings (Dressings) Safety, page 168

Fish and Shellfish Safety, page 184

Egg Safety, page 220

• When you are doing errands, do your grocery shopping last—just before you return home. At the grocery store, select perishable foods requiring refrigeration after you have selected the nonperishable items on your list. Transport perishable foods home and get them under refrigeration as soon as possible.

• Do not purchase any food you will not use by the expiration date given on the packaging.

• Refrigerate perishable foods at 40°F. or below. Keep your refrigerator as cold as possible without freezing stored milk and fresh vegetables. Keep your freezer and the freezing compartment of your refrigerator at 0°F. or below. At 0°F. bacterial growth is stopped. Use an appliance thermometer to check the temperatures of your refrigerator and freezer.

• Thaw food in the refrigerator or in the microwave oven (see Microwave Ovens [page 15–16] for procedural information), not on the kitchen counter or in the sink. Thawing proceeds from the outside in, so surface bacteria can multiply to illness-causing levels before food is thawed all the way through.

• Before storing packages of raw meat, poultry, fish, and shellfish in the refrigerator, place the packages on plates to prevent raw juices from dripping onto other foods.

• The danger temperature zone for the growth of foodborne bacteria is between 40 and 140°F. In this temperature range, foodborne bacteria can double in number every 20 minutes. The rule is: never leave either raw or cooked perishable foods unrefrigerated for more than 2 hours. Normally, bacteria do not multiply to dangerous levels in less than 2 hours.

• Promptly refrigerate leftovers. When refrigerating a large quantity of food, divide it among small, shallow containers for quick cooling. Avoid packing the refrigerator. To keep food at a safe temperature, it is necessary for the cool refrigerator air to circulate.

• Hot cooking temperatures kill most bacteria found in raw foods. For information on safe cooking temperatures for meats, poultry and stuffings (dressings), fish, shellfish, and eggs, refer to the other food safety sections listed above.

• Use a meat thermometer or instant thermometer (page 28) to gauge the internal temperature of meats, poultry, and other foods.

• Properly refrigerated, leftover cooked foods may safely be served cold. When reheating leftover cooked foods, bring gravies, sauces, and soups to a boil. Thoroughly heat other leftover foods to at least 165°F (steaming hot).

• An astonishing number of bacteria are carried by hands. Wash your hands with soap and hot water immediately before commencing to prepare food. Wash your hands again with soap and hot water after handling raw or cooked meat, poultry, fish, shellfish, and eggs, before you handle other food. Use a utensil, rather than your hands, to mix meat, salads, and other foods.

• Wash kitchen tools and equipment, cutting boards and other work surfaces, sink, and faucet handles with hot, soapy water after they come in contact with raw or cooked meat, poultry, fish, shellfish, and eggs, and before they come in contact with other food.

• Use clean utensils and a clean platter or bowl to serve cooked meat, poultry, fish, shellfish, and eggs. Do not reuse utensils, platters, or bowls that came in contact with these foods before they were cooked unless they are first washed in hot, soapy water.

• Do not use food from damaged containers. Check cans for dents and bulging lids, and glass jars for cracks. Check paper packages for leaks and stains.

• Do not purchase refrigerated foods that are not cold to the touch. Frozen foods should be completely solid.

• Wash fresh fruits and vegetables well to remove soil as well as bacteria, viruses, and insecticide sprays.

• Wash kitchen towels, dishcloths, and sponges often. When washing the cloth items, use the hottest water setting on the washer.

• When entertaining, keep perishable foods which will be served cold, refrigerated until serving time. Remove perishable foods from serving tables when they have been unrefrigerated more than 2 hours, or serve cold perishable foods on ice. Hot foods left on serving tables for consumption by guests over a period of time should be kept heated to 145°F or above, by use of chafing dishes or other suitable methods.

• Keep pets and insects away from food, kitchen counters and sinks, and dining tables.

• For additional information on the safe storage, handling, and preparation of meat and poultry products, as well as information on the labeling of these foods, call the Meat and Poultry Hotline, a service of the U.S. Department of Agriculture’s Food Safety and Inspection Service at 888-674-6854 (TTY at 800-256-7072), Monday through Friday, 10:00 A.M. –4:00 P.M. Eastern time; or visit the Food Safety and Inspection Service Web site at www.fsis.usda.gov; or email at mphotline.fsis@usda.gov.

PACKED LUNCHES

• Keep perishable foods cold. If a refrigerator is not available for storage of your packed lunch, pack it in a small, lunch-sized, insulated cooler or bag. Place a zipper-seal plastic bag filled with ice cubes or a frozen packet of ice or ice substitute in the cooler or bag to keep the contents cold. A thermos may be used to keep milk or juice cold.

• If you prepare your lunch the night before, refrigerate the perishables, such as meat, poultry, fish, and shellfish, and sandwiches and foods containing perishables such as eggs and mayonnaise. Pack your lunch the next morning just before leaving.

• Good food choices for packed lunches are:

~ Canned meats, poultry, and fish which can be opened and eaten immediately. If the can does not have a self-opener, make sure that the can opener you use has been washed.

~ Commercially precooked and ready-to-eat meats such as bologna, salami, and corned beef.

~ Fresh fruits and vegetables.

• Keep perishable foods that will be microwaved at lunchtime in a refrigerator or in an insulated cooler or bag.

• Do not leave lunch containers in the sun or near a warm radiator or other heat source.

• Wash your hands with soap and hot water before eating lunch, or use disposable wet wipes.

• Wash the lunch container after each use to prevent bacteria from growing. An occasional washing with baking soda will help eliminate odors.

PICNICS

• Pack all perishable foods in an insulated cooler kept cool with sufficient ice cubes or frozen packets of ice or ice substitute.

• Thoroughly chill perishable foods before placing them in the cooler. Cans or bottles of beverages should be cold before placing them in the same cooler with perishable foods.

• If you are packing a large quantity of cold beverages for a number of people, pack the beverages in one insulated container and the perishable foods in another. This will help avert the danger of perishable foods being exposed to warm air by frequent opening of the cooler lid.

• Salads with commercial mayonnaise are safe if kept cold. Avoid cream and custard pies, cream puffs, cream-filled rolls, and other pudding- and custard-like foods.

• When driving to and from the picnic site, try to avoid transporting the coolers in the hot trunk of the car. If possible, carry the coolers in the passenger area.

• At the picnic site, keep the coolers in the shade. Avoid opening the lid of the cooler holding perishable foods too often. If possible, replenish melting ice in the cooler.

• If running water is not available for picnickers responsible for the final preparation and serving of the food to wash their hands, take along disposable wet wipes.

• In hot weather of 85°F or above, do not leave food out more than 1 hour (not including cooking time for items grilled at the picnic site).

• Put leftover, perishable foods back in the cooler as soon as you finish eating. The leftovers should be safe to save if you are gone from home no longer than 4 to 5 hours, and the perishable foods are kept cold in the cooler except when cooked and/or served.

MICROWAVE OVENS

Unique characteristics of microwave cooking present problems in achieving the uniform cooking or reheating of food. Uneven cooking in microwave ovens can leave cool or cold spots in food where foodborne pathogens can survive and cause illness.

When food is cooked or reheated in a microwave oven, cold spots in the food can occur because of the irregular way in which the microwaves enter the oven and are absorbed by the food. Further, microwaves cook food from the outside to the inside; therefore, outer portions of food may become fully cooked or reheated while inner portions remain cool. Additionally, microwaves heat fats, sugars, and liquids more quickly than other food elements. These factors and others create food safety hazards which can be alleviated with the application of special microwaving procedures.

• Use only containers approved for microwave use. Glass and glass ceramic dishes are safe for use in a microwave oven. Do not reuse containers and trays provided with microwavable foods. They have been designed for one-time use with a particular food product.

Avoid using metal-trimmed dishes and containers, and metal twist ties. TV dinners in aluminum foil trays no deeper than ¾ inch may be microwaved. Large pieces of aluminum foil should not be used; however, small pieces of foil may be used to cover poultry legs and other small areas over food, provided the foil ends are wrapped smoothly over the food or area being covered. Any aluminum foil should be kept at least 1 inch from the sides of the oven.

Do not use dairy cartons, margarine tubs, and other such containers designed for cold storage. The high heat of a microwave oven could cause chemicals from these containers to invade cooking food.

Carefully follow the instructions in the manufacturer’s manual that accompanies your microwave.

• Cover the food container used for microwaving food with a glass lid or plastic wrap. Vent the plastic wrap and make certain it does not touch the food. (Unless plastic wrap is heavy duty, it could melt when coming in contact with hot food.) Covering food in this manner helps retain steam, which aids in obtaining thorough and even cooking, and in destroying bacteria and other pathogens. A small amount of water added to the food assists to create additional steam.

Waxed paper is also safe for covering food in the microwave. Plain white paper towels and napkins may be used to cover food provided they have not been made from recycled material.

• Rotate the food container during cooking to achieve even cooking. If your microwave does not have a turntable, rotate the food container by hand once or twice during cooking. Move food inside the container several times during cooking; stir soups, stews, and sauces.

• Adhere to the standing time called for in the recipe or package instructions. Food continues to cook during the standing time. Specified standing times are usually about ⅓ the length of cooking times.

• Use the microwave oven temperature probe, a meat thermometer, or an instant thermometer to make certain that food has reached a safe temperature. Check the internal temperature of the food at several places.

• Debone large pieces of meat before cooking. Bone can prevent meat around it from cooking thoroughly.

• Cook large pieces of meat at 50 percent power for longer time periods. This will help achieve proper cooking of inner areas of the meat without overcooking the outer portions. Commercial oven bags are safe for use in the microwave and are useful in helping to secure even cooking and a tender final product.

• Do not use the microwave oven for cooking whole, stuffed poultry. Poultry bones and density of the stuffing (dressing) prevent even and thorough cooking.

• Before commencing to thaw food in the microwave oven, remove the food from its store wrap. Plastic trays, paper wrapping, and other packaging material not designed for microwaving may contain chemicals which could transfer to the food under the high heat of a microwave oven.

• Do not defrost or hold food at room temperature in the microwave for longer than 2 hours.

• After thawing food in the microwave, immediately proceed to finish cooking it. The heat of the microwave may cause outer portions of the food to commence cooking, raising the outer temperature of the food to a level conducive to quick bacteria multiplication.

• If the microwave oven is used to partially cook food, immediately transfer the partially cooked food to a conventional oven, broiler, or grill for completion of the cooking. Do not partially cook food and then complete the cooking at a later time (even if the partially cooked food will be stored in the refrigerator).

• Heat leftovers and other cooked foods to at least 165°F (steaming hot).

The Functions of Ingredients in Batters and Doughs

Flour, liquid, fat, sugar, eggs, leavening, and salt are the basic ingredients used in batters and doughs. The quality of home-baked products depends on the proportions of ingredients, how they are mixed, and the cooking temperatures and times. These relationships affect the color, flavor, texture, shape, and volume of the final product.

FLOUR

Flour contains proteins that combine with liquid to form gluten. This sticky, elastic material gets stronger and more elastic as the batter is stirred or the dough is kneaded. These strands of gluten form a network of cells that expand when heated. Baking sets this framework.

Flour also contains starch, which absorbs liquid and swells. When heated, this adds body to the framework of baked foods.

Three common types of flour are:

All-purpose flour. A blend of hard and soft wheat flours, which makes it versatile for many products. It is usually enriched, and may be bleached or unbleached.

Bread flour. Made from hard wheat and is rich in protein, which forms strong gluten. It is desirable for yeast breads.

Cake flour. Made from soft wheat. As it is lower in protein, less gluten is developed. Thus, it produces more tender cakes.

When the same amount of liquid is used, both all-purpose flour and bread flour produce a stiffer dough than cake flour.

Whole wheat, buckwheat, rye, barley, and soy are among other types of flours used in batters and doughs.

LIQUID

Some type of liquid is needed to develop the gluten, gelatinize the starch, activate the leavening agent, and dissolve the sugar and salt to distribute them through the batter or dough.

The proportion of water and flour helps determine the amount of gluten formed.

Milk is the most commonly used liquid, although fruit juice and water also can be used. Whole milk is 87.69 percent water and also contains protein. Milk tends to give baked products a finer texture, better color, and somewhat different flavor than water.

FAT

Shortening, cooking oil, butter, and margarine make baked products tender and rich. They also help retain freshness and serve to blend and distribute flavorings. When butter is used, it gives a special flavor to the final product.

Since fat is insoluble in any of the other ingredients, it separates the particles of dough. During baking, the fat melts while other ingredients are setting up. It is easy for the leavening gas to expand into the tiny areas of melted fat. However, excess fat weakens the gluten structure and can cause the product to decrease in volume or fall.

Vegetable shortenings and oils are 100 percent fat. By contrast, butter and margarine combine 80 percent fat with 20 percent water and milk solids.

SUGAR

Although primarily added for sweetening, sugar has additional functions. As it caramelizes with heat, sugar helps the product brown during baking. It also increases the tenderness of the product.

Honey, corn syrup, and molasses are sugars and can be substituted for granulated sugar. However, the amount of liquid used also must be adjusted.

Noncaloric sweetening agents require special recipes. They contribute a sweet flavor but do not tenderize or increase browning. Sometimes they lose their sweetening power and become bitter with heat.

EGGS

By their emulsifying action, egg yolks bring about even distribution of fat in batters and doughs. They promote tenderness and a fine texture. The egg proteins, along with gluten, form the structure of the product.

Beaten eggs, particularly beaten egg whites, aid in leavening because of the formation of tiny air cells. The air expands on heating and steam is formed from the moisture of the egg. As the egg proteins coagulate with heating, the cell walls become set.

LEAVENING

Leavening is produced by the release and/or expansion of gas within a batter or dough. A variety of substances contribute to lighten the batter or dough.

Air is incorporated in baking mixtures in several ways. The most common is folding beaten egg whites into the batter. Other ways include beating whole eggs, creaming sugar and fat, and beating the batter itself.

Heating the batter or dough causes the air bubbles to expand, making the batter light. Angel food cakes depend on the incorporation of air for one-half to two-thirds of their leavening.

Baking powder releases gas during mixing and/or baking and is used in most cakes and quick breads. Baking powder contains baking soda (sodium bicarbonate) and acid-reacting ingredients. In the presence of moisture and heat, these components react to form carbon dioxide gas, which expands and leavens.

Baking powder contains cornstarch to keep the mixture dry by absorbing moisture, and to standardize measuring.

Baking soda is required to neutralize an acid ingredient such as buttermilk, sour cream, sour milk, or molasses. The combination releases carbon dioxide gas, which leavens the batter or dough.

Steam provides the leavening in batters containing large proportions of liquid, such as popovers and cream puffs. When water is heated, it produces more than 1,600 times its volume in steam.

Yeast is a microscopic plant that grows rapidly in a warm, moist medium. It ferments sugar and/or starch to form carbon dioxide gas and alcohol. The gas is the principal leavener, but the alcohol vaporizes during baking and also helps in leavening. During baking, the heat expands the gas, stops the yeast action in the raised dough, evaporates the alcohol, and sets the gluten.

SALT

The major function of salt in baked products is to add and enhance flavor. In yeast breads, it helps to control the action of the yeast, thus improving texture.

This section consists of edited extractions from Publication N-2857: What’s in a Recipe? published by Iowa State University, Cooperative Extension Service, Ames, Iowa, in March 1986, and prepared by Phyllis Olson and Diane Nelson.

For additional information on the function of ingredients in yeast dough, see Yeast Breads and Rolls, page 346.

Techniques

TO COOK AND BAKE AT HIGH ALTITUDES

Atmospheric pressure decreases as altitude increases. This fact has several ramifications which affect cooking and baking. As altitude increases:

• water and other liquids boil at lower temperatures;

• water and other liquids evaporate faster at a given temperature;

• leavening gases expand more.

These principles necessitate adjustments in ingredients, temperature, time, and procedures in the cooking and baking of many foods at high altitudes. Most cookbook recipes, including those herein, are written for use at sea level. (see Note, page 21). This section gives some guidelines for adjusting sea-level recipes for use at higher altitudes. While adjustments for altitude are definitive in the preparation of some food products such as the processing of home-canned foods, exact formulas cannot be given for modifications of sea-level recipes for many items, such as cakes, quick and yeast breads, and cookies. Cooks and bakers will need to experiment with adjustments to specific recipes for these products in order to fine-tune modifications—if modifications are needed at all.

At sea level, the temperature of boiling water is 212°F. For each 500 feet above sea level, the boiling point of water decreases approximately 1°F. See Boiling Point of Water at Various Altitudes (page 10) for a chart and a more complete explanation.

GENERAL COOKING: Because water boils at lower temperatures at higher altitudes, it often takes longer to cook foods at